Khajyache Kanavle | How to make Khajyache Kanavle

By Sonia Shringarpure  |  6th Jul 2016  |  
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  • Khajyache Kanavle, How to make Khajyache Kanavle
Khajyache Kanavleby Sonia Shringarpure
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Video for key ingredients

  • How to make Khoya

About Khajyache Kanavle Recipe

A speciality of CKP cuisine, which is not so easy to master but once mastered, feels like a great accomplishment and achievement (that's what I feel every time I make them). These hold a prominent place in "rukwat" where the bride's family displays all the gifts she would be entitled. The art of making these is dying out, but it's my wish that I can share it with everyone.

Khajyache Kanavle, a deliciously finger licking recipe to treat your family and friends. This recipe of Khajyache Kanavle by Sonia Shringarpure will definitely help you in its preparation. The Khajyache Kanavle can be prepared within 420 minutes. The time taken for cooking Khajyache Kanavle is 20 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 8 people. The recipe details out how to make Khajyache Kanavle step by step. The detailed explanation makes Khajyache Kanavle so simple and easy that even beginners can try it out. The recipe for Khajyache Kanavle can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Khajyache Kanavle from BetterButter.

Khajyache Kanavle

Ingredients to make Khajyache Kanavle

  • Dough--
  • 1 cup maida/plain flour
  • 1 cup fine Rava (sooji)
  • Dash of salt
  • Milk as per need
  • Stuffing--
  • 250g mawa grated
  • Handful of crushed dry fruits (cashews, almonds, pistas..pulse in mixie)
  • 2 tsp gulkand
  • 6-8 dates (soft variety)
  • 8-10 anjeer (soaked in hot water till softened)
  • 2 tsp powdered sugar (optional)
  • 1 tsp cardamom powder
  • Sata--
  • 6 tbsp ghee (vanaspati)
  • 4 tbsp rice flour

How to make Khajyache Kanavle

  1. For dough--
  2. Bind the flour and Rava with milk to form a stiff dough. Wrap in cling film and keep in air tight container. Refrigerate for 4-6 hours.
  3. For stuffing--
  4. Pulse anjeer, gulkand and dates in mixie. Heat nonstick pan and roast the mawa for at least 10 mins with continuous stirring so it doesn't char. Remove from pan. Add powdered sugar, anjeer mix, crushed nuts, and cardamom powder to the mawa.
  5. For Sata--
  6. Whip ghee in a deep vessel with handheld blender till light and fluffy (about 2 mins). Add the rice flour and blend it well with the ghee to form a homogeneous mixture. It should be very smooth.
  7. Take the dough and divide in 4 balls (to get 4 different colored dough).
  8. Make small pieces of one part of dough and put them in mixie with 1 tsp melted pure ghee. Add color of your choice. Pulse it few times till it is well mixed and dough comes together.
  9. Take it and wrap in cling film or damp cloth. Repeat the same for all the remaining dough.
  10. Roll out chapati of one small ball of one color and make it as thin as possible. Apply Satta generously (not too much else the layers may separate while frying).
  11. Take the next ball and make chapati, place it over the first but little off, apply Satta and repeat the same.
  12. You can make as many layers as you like. Roll the whole bundle in to a log with no bubbles forming.
  13. Cut it vertically carefully and separate the two. Cut horizontally to make small pedas.
  14. Dip in rice flour and roll it like puri taking care the pleats are facing up. Flip it and Place stuffing and close to make a semi circle.
  15. Seal edges with milk. Trim off edges with cutter to give shape.
  16. Heat vanaspati on low flame in a deep wide kadhai. Check the oil if it's heated with a small piece of dough. In 2 seconds it should rise up and float. Ghee is at correct temperature.
  17. Drop maximum 2 Kanavle at a time. If kadhai is small, fry one piece at a time. Slowly drop the Kanavle in ghee and with slotted spoon keep pouring the hot ghee over it for layers to separate.
  18. Fry for a minute or so. Do not turn it over. Remove to a paper napkin.

My Tip:

While dough is cooling, rest of the preparation of the Kanavle can be done during this time.

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